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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (Dec. 21, 1961)
10 The Bend Bulletin, Thursday, Dec. 21, 1961 Make a handsome layered cake for festive Christmas occasion A very special, handsome cake always seems part of the Christ mas festivities. So let's take a look at these two gala recipes: Festive Fudge Stacked Cake 1 package fudge coconut cake mix lVi cups water 2 eggs, unbeaten 23 cup butter or margarine teaspoon salt 5V4 cups silted confectioner's sugar 1 egg or 2 egg yolks VA teaspoons vanilla 2 tablespoon milk (about) 1 teaspoon green food coloring Empty cake mix into large bowl. Add water and 2 eggs. Beat 1 minutes until batter is smooth and creamy. Four into a 13x9x2 inch pan, which has been lined on bottom with paper or greased and floured on bottom and sides. Bake in a moderate oven (350 degrees F.) 30 to 35 minutes. Cool in pan 10 minutes; then turn out on cake rack to finish cooling. Cream butter until soft. Grad ually add salt and part of the sug ar, blending after each addition. Add egg and vanilla; blend well. Add remaining sugar alternately with milk until of right consis tency to spread, beating after each addition until smooth. Add food coloring. Cut cooled cake In half cross wise. Then split each half to make 4 layers. Spread frosting on tons and sides of layers. Decorate with coarsely chopped green pis tachio nuts. Sweet Chocolate Nut Tort Vt cup sifted cake flour fi teaspoon double-acting bak ing powder Vi teaspoon salt 4 eggs (at room temperature) i cup sugar 1 teaspoon vanilla 2 tablespoons melted butter Vi cup finely chopped walnuts 1 package (14-pound) sweet cooking chocolate 114 tablespoons water 1 egg yolk, unbeaten X tablespoon confectioners' sug ar 1 cup whipping cream 1 egg white, stiffly beaten 1 tablespoon non-alcoholic bran dy extract, OR Vi tablespoons cognac Va cup chopped nuts Measure sifted flour, add bak ing powder and salt, and sift to gether. Beat 4 eggs in a large bowl with a sturdy egg beater or Spiced punch steaming joy for holidays A hot spiced fruit punch Is an acceptable beverage for drop-in holiday visitors. It's nice to serve with fruit cake, cookies, or dainty open-face sandwiches. Hot Spiced Pineapple Cranberry Punch 1 tablespoon wliolo cloves 14 tablespoon whole allspice 3 sticks cinnamon, broken 14 cup brown sugar, lightly packed 2 cups water V teaspoon salt 1 No. 2 can (2Vi cups) pineapple juice 1 pint bottle (2 cups) cranberry juice Combine Ingredients In 8-cup electric coffee maker. Heat for 10 to 15 minutes until spice flavor permeates. Strain in mugs or punch cups to serve. Makes 1M quarts (12 punch cups). For larger quantities of punch (recipe quantities below) this method is advised: Simmer spic es, sugar and water together for 10 to 15 minutes. Double strain (to clear) into large kettle con-1 tninlng juices and salt. Heat; I servo from warmed punch bowl, i garnished with clove - studded orange slices. For 3 quarts of punch (24 punch cups) use: 2 tablespoons whole cloves; 1 tablespoon whole all spice; 6 sticks cinnamon, broken; 1 cup brown sugar; 4 cups wa ter; 1i teaspoon salt; 2 No. 2 cans (4'4 cups) pineapple Juice; 2 pint bottles (4 cups) cranberry juice. For 44 quarts of punch (36 vneh. cups) use: 3 tablespoons 'to cloves; 1(4 tablespoons v. ole all-spice; 9 slicks cinna mon, broken; ll4 cups brown su gar; 6 cups water; ' teaspoon salt; one 46-ounce can (51) cups) pineapple juice; 3 pint bottles (6 cups) cranberry juice. tnore meat at high speed of an electric mix er. Add sugar gradually and beat until mixture becomes fluffy, thick, and light colored. Gradually fold in flour mixture, vanilla, butter and H cup wal nuts. Pour into a 15xl0xl-inch pan, which has been greased on bot tom and sides, lined with paper and greased again. Bake in hot oven (400 degrees F.) 13 minutes. Turn cake out on rack, remove paper, and allow to cool. Meanwhile, melt chocolate in top of double boiler. Add water and blend; then remove from heat. Add egg yolk and beat vig orously until smooth. Add confec tioners' sugar and brandy ex tract. Whip cream and fold into chocolate mixture. Then fold in egg white. Cut cake Into three 10x5-inch pieces. Place 1 piece, top side down, on serving plate. Spread top with i cup of the chocolate filling. Place remaining layers, top side up, over filling. Frost top and sides with remaining filling. Gar nish sides of torte with Vi cup chopped nuts. NOTE: The "a cup chopped nuts used for garnish may be chopped finely or coarsely and may be toasted. If desired. 3 more flavors Deviled souffle good main dish Deviled Potato Ple 2 tablespoons melted butter or margarine 1 teaspoon salt 2 teaspoons onion powder 4 cups bite-size shredded rice biscuits crushed to 1 13 cups 2 tablespoons soft butter or mar garine l'j cups smooth cottage cheese 2 cups hot mashed potatoes, rather stiff 1 can (2',i-ounces) deviled ham la teaspoon salt Vi teaspoon white pepper 2 eggs, slightly beaten Heat oven to moderate (350 de grees F.). Butter an 8-inch pie plate. Combine melted butter, salt, onion powder, and crushed cereal. Mix until evenly coated. Add soft butter. Mix until mixture is uni form. Set aside 13 cup crumbs. Evenly and firmly press re mainder of mixture on bottom sides of pie plate. Form an edge around top of crust, not on rim of plate. Combine other Ingredients. Pour into crumb crust. Sprinkle re maining crumbs on top. Bake 45 minutes, or until top is slightly brown. Yield: 6 servings. Use fur key, mushrooms, for luncheon 3 cups diced turkey or chicken 14 cups diced celery cup diced green pepper 1 can (6-ounces) chopped, broil ed mushrooms, drained 4 cup dairy sour cream cup salad dressing or mayon naise 1 tablespoon lemon juice 1 teaspoon dehydrated, grated lemon peel 1 teaspoon prepared mustard Dash tabasco sauce Combine diced turkey or chick en, celery, green pepper and mushrooms. In another contain er, blend together remaining in gredients, then add to turkey mix ture, tossing gently to mix thor oughly. Spread mixture on 12 slices of buttered, fresh bread us ing about 13 cup sandwich filling on each slice. Top with another 12 slices, then cut sandwiches in half. Garnish serving plate with sweet gherkins, green olives and radish roses. (Makes about 12 sandwiches. ) For a holiday season bridge luncheon, try these delicate sand wiches made of leftover turkey or chicken and mushrooms. They are attractive and surprisingly delicious. Try cranberries, sweet potatoes Something different to serve with holiday turkey or ham is a casserole of two traditional feast day foods sweet potatoes and cranberries. Cranberry Sweet Potato Bake l'j pounds fresh medium sweet potatoes Boiling water to cover l'j cups fresh cranberries Va cup fresh orange juice 23 cup sugar 1 teaspoon salt 3 tablespoons butter or margar ine ... Wash potatoes and place in a saucepan with boiling water to cover. Cook, covered until tend er, about 30 minutes. Cool, peel and cut potatoes in quarters. Set aside while preparing cranber ries. :,. Mix cranberries, 'orange juice, sugar and salt. Place alternating layers of potatoes and cranberry mixture in a 1-quart casserole, having cranberries as top layer. Dot top with butter or margar ine. Cover. Bake in a preheatc-d moderate oven (350 degrees F.) 25 minutes. Remove cover and cook 10 minutes longer. (Yield: 6 to 8 servings.) Pets are selling every day! (in Bulletin Dassificds) New cookbook gives recipe for rolled stuffed steaks Amy Vanderbilt, authority on etiquette and gourmet foods, has written a massive cookbook of 811 pages. , Sixty pages are devoted to menus for almost every contin gency breakfasts, brunches, parties, holidays, weddings, warm weather, midnight suppers, etc. Her recipes include not only gourmet foods but also home-style dishes everyone enjoys. This one is a sample. Rolled Stuffed Steaks 4 small, thin, lender steaks Vi clove garlic 1 teaspoon salt Quick grind black pepper J4 cup sausage meat 3 tablespoons finely cut parsley 2 tablespoons finely cut peeled onion Flour 2 tablespoons bacon fat 1 cup red wine 1 teaspoon tomato paste 1j cup sliced olives. Rub steaks with garlic. Season witli salt and pepper. Spread thin layer sausage meat over each. Sprinkle a little parsley and onion over sausage. Roll each steak aA fasten with small metal skewers or wooden picks at each end. Dredge rolls in flour. Brown in hot bacon fat 5 minutes on each side. Add wine to pan. Mix tomato paste with little wine from the pan. Stir into pan. Cover. Cook slowly 1 hour, or a little longer. Sausage must be thoroughly cooked and steak tender and done. Add olives to pan. Stir with pan juices. Con tinue cooking 15 minutes. Serve hot Use 1 large steak cut thin, in same recipe. Steaks should serve 4 people. Increase amount of wine for larger steak, or mix wine with small amount of consomme or bouillon. SANDWICH VARIATION Combine instant minced onion, lemon juice, mayonnaise and 1i cup chopped ripe olives with a can of tuna (6'3 oz.) for a quick sand wich spread or salad. Garnish sandwiches or salads with tomato wedges and glossy whole ripe olives. Drink hs:;rim hTAMpd HELPHREY MILK Featuring Quality Products ONLYI EV 2-3131 WOULD ADMIT NEGROES HOUSTON, Tex. (UPI (-Undergraduates at Rice University have voted overwhelmingly in favor of an admission policy which would allow Negroes to enroll. Unofficial returns announced Monday were 778 to 447 in favor of desegrega tion. There are no Negro students at this time at the private institution. 6009 lilaWxejK 49' CAKE misW NAPKINS SL...W. r 9' pilisburts M . ..... A,,, uu UICAIIUI:3 MANDARINS O I " " U S' HI HO CRACKERS Sunshines il $100 L Jos $00 CHEEZ-IT CRACKERS BEST P 9$ L from your TANG ... for your holiday salads, desserts or dips MAYONNAISE A MUST on your holiday table Fix salads, desserts or cocktails for t he Holidays TASTEWELL ' MANDARINS SANTIAM cut or sliced GREEN BEANS KEYS N0RBEST GRADE A 10 to 16 pounds 16 to 24 pounds TURKEY ROLLS T-B0NE STEAKS u s. D PRIME RIB ROAST PORK SAUSAGE fresh countrv sye jb PHMCI tCC U AM BARS . . . Half or whole UVIIkLkJJ IIMIII boneless . . . easy to carve A. choice lb. U. S. D. A. choice lb. 99' 1.09 79c 39c ,b. 89' fil HORMEL half or whole lb. CREAM CHEESE KRAFT'S PHILADELPHIA Lindsay select eiiieaiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiieiiii DIPC nilVCC 4 NO. 1$1 FLAV-R-PAC QUALITY O F Sfl Kirt UUV 4-Uns I FROZEN FRUIT PIES J J I Early Calif, throw pak OLIVES - 29 0oe7u', r. 5i$1 Borden's None Such m MINCEMEAT .49 - 5. PUMPKIN ys 228 239c " ' GRAPEFRUIT SEC. S'"0 5$l fAPfETI" am PIE CRUST MIX pmsbury !?s :19c tUrrEE BRANDS' DESSERT TOPPING Lucky whip. 9 0, 49 K .. ' ROASTED PEANUTS"8 3'S1 549fr nP 13 CHRISTMAS NUTS Fancy Walnuts lb 49 7 2-lbs. 1 CHOC. COY. CHERRIES &,.49" CHRISTMAS CANDY SatiL bag39c MAXWELL HOUSE b INSTANT COFFEE 6jar 69c ocean spray " CRANBERRY SAUCE Large Size U. S. No. 2 strained or whole a Jft8 . ambvakm No. 300 cans t W ORANGES POTATOES lb. 13' u ,l 59c Af J? AY 50 lbs. 93 EGG NOG Pop. brands Soflin White or asst. TAiirr TlCCHC4roll IUILCI llJJUt WATER SOFTENER Raindrops 29c LAUNDRY AID 39 Diaper Sweet Pkg.' TAMPAX Sanitary Pads 10 s 37c Congress Thrift way Mkt Congress CRANBERRIES lb.25c SWEET POTATOES ?AMS 2 lb,29c FRESH CELERY bch.19c GRAPEFRUIT 1 fl PINK Cc II Erjch mmmif 210 Congress EV 2-4711 Zes f FILM 55c roll 1 $! Pkg. Kaiter quilted ALUM. FOIL 20rof1t149c KODAK VP127 or VP 620 Top this with ( sprinkle of CRESCENT Nutmegl Shevy Chase TOM and JERRY BATTER 69c Gallo Thunderbird WINE BEVERAGES AND SHASTA Ginger ale, cola soda water all flavors 4t585c 69 '2 ?1 gal. 1 MIXERS LARGE Jp I BOTTLES
